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April 11, 2009


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Oh, dude. As much as I love foie gras (and still do) the pictures do make me quail in fear. That is way, WAY too much of a good thing. I bought a portion of foie gras for cooking a while back which was about the size you were served and it was good for many meals. That's insane. That being said, there's still two foies I'd like to try, both in New York: the foie gras at Blue Hill Farm (that dude I think is making it without the force feeding technique) and the Shaved Foie Gras with Pine Nut Brittle, Lychees & Riesling at David Chang's Ko. Word.

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